4 Servings
20 minutes
gluten-free, sugar-free, oli-free


  • 500 g peanut milk

  • Starter: ½ tsp of lemon juice and 2 tsp of plant based yogurt (the first time you can also use a dairy yogurt starter is you wish). You va also use the stem of small peppers as a starter. For subsequent occasions use as starter 1 heaping tbsp of your last yogurt.


Heat the milk over low heat until it boils and let it cool to about 30 to 32 ° C. Add the starter and mix it. Leave at room temperature for 8 to 12 hours. Cool and store in refrigerator at 4° C until needed.

Variations: you can use any other non-dairy milk such as cashew, sesame, almond, walnut, etc (remember to soak your nuts beforehand)

Keep in mind that you can also make your own milk to use for making the yogurt.

For a thicker yogurt you can make the milk with 20% less water than what’s written in the non dairy milk recipe.

note: peanut milk is the best to make yogurt to use in cooking, very common in Indian cuisine (yogurt rice, raita and other South Indian dishes). To make yogurt to eat as a snack you can also use any other non-dairy milk.

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